VOLATILES COMPOUNDS AND POTENT ODORANTS OF CONILON COFFEE IN DIFFERENT DEGREES OF ROASTING
Authors
Evandro Afonso do Nascimento
Universidade Federal de Uberlândia
Francisco José Tôrres de Aquino
Universidade Federal de Uberlândia
Priscila Mendes do Nascimento
Universidade Federal de Uberlândia
Roberto Chang
Universidade Federal de Uberlândia
Sérgio Antônio Lemos de Morais
Universidade Federal de Uberlândia
Abstract
The current work studies the potent odorants of roasted coffee from the variety Coffea Canephora from Espirito Santo State, Brazil. The coffee samples were roasted at three degrees: light, medium and dark. The medium roast presented the greatest content on essential oil. The GC/MS analysis allowed the quantification of 161 compounds (pick area over 0.07%) and 123 were identified, from which 19 were characterized as potent odorants. The extremely potent odorant β-damascenone was responsible for 76 % of the total odorific activity at the light roast, and this activity decreased to 64 % at the dark roast. The accentuated fruity, flower and tea odor of β-damascenone makes the conilon coffee very different in comparison to arabica coffee, mainly at the light roast.
Keywords: Conilon coffee, roasting, volatile constituents, potent odorants.
Author Biographies
Evandro Afonso do Nascimento, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Francisco José Tôrres de Aquino, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Priscila Mendes do Nascimento, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Roberto Chang, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Sérgio Antônio Lemos de Morais, Universidade Federal de Uberlândia